Sesame prawn salad with miso dressing
Servings: 4
Ingredients
Sesame prawns:
1/4 cup (4 tbsp) flour
2 egg whites, lightly beaten
2 tbsp soy sauce
3 tbsp fresh white breadcrumbs or panko crumbs
3 tbsp white sesame seeds
2 tbsp black sesame seeds
2 tbsp NOMU Seafood Rub
Vegetable oil, for frying
500g prawns, de-veined, peeled and tail ends left intact
Salad:
200g tatsoi or other Asian greens
100g mung bean sprouts
150g pomegranate seeds
Small bunch baby basil leaves for garnishing (optional)
Miso dressing:
1/4 cup (60ml) peanut oil
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp miso paste
2 tsp finely grated ginger
1 clove garlic, minced
1 tbsp honey
1 shallot, finely chopped
Directions
Start by preparing the miso dressing. Simply place all the ingredients in bowl and mix until well combined, seasoning to taste. Set aside.
To make the batter for the prawns, whisk together the flour, egg whites and soy sauce in a bowl until smooth. Set aside. Place the breadcrumbs, sesame seeds and NOMU Seafood Rub into a blender and pulse until combined. Place the breadcrumb mixture in a shallow bowl and set aside.
Heat the oil in a deep saucepan. Holding the prawns by their tails, dip them carefully into the batter and then roll in the breadcrumbs until well coated. Once the oil is hot enough, fry the prawns in batches until they are crispy and start to rise to the surface. Place the crumbed prawns on kitchen towel to absorb any excess oil.
When ready to serve, combine the tatsoi, mung bean sprouts and the pomegranate rubies and toss through the miso dressing. Place the crispy prawns alongside the tatsoi and mung bean salad, garnishing with a few baby basil leaves before serving.
Ingredients
Sesame prawns:
1/4 cup (4 tbsp) flour
2 egg whites, lightly beaten
2 tbsp soy sauce
3 tbsp fresh white breadcrumbs or panko crumbs
3 tbsp white sesame seeds
2 tbsp black sesame seeds
2 tbsp NOMU Seafood Rub
Vegetable oil, for frying
500g prawns, de-veined, peeled and tail ends left intact
Salad:
200g tatsoi or other Asian greens
100g mung bean sprouts
150g pomegranate seeds
Small bunch baby basil leaves for garnishing (optional)
Miso dressing:
1/4 cup (60ml) peanut oil
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp miso paste
2 tsp finely grated ginger
1 clove garlic, minced
1 tbsp honey
1 shallot, finely chopped
Directions
Start by preparing the miso dressing. Simply place all the ingredients in bowl and mix until well combined, seasoning to taste. Set aside.
To make the batter for the prawns, whisk together the flour, egg whites and soy sauce in a bowl until smooth. Set aside. Place the breadcrumbs, sesame seeds and NOMU Seafood Rub into a blender and pulse until combined. Place the breadcrumb mixture in a shallow bowl and set aside.
Heat the oil in a deep saucepan. Holding the prawns by their tails, dip them carefully into the batter and then roll in the breadcrumbs until well coated. Once the oil is hot enough, fry the prawns in batches until they are crispy and start to rise to the surface. Place the crumbed prawns on kitchen towel to absorb any excess oil.
When ready to serve, combine the tatsoi, mung bean sprouts and the pomegranate rubies and toss through the miso dressing. Place the crispy prawns alongside the tatsoi and mung bean salad, garnishing with a few baby basil leaves before serving.
Ingredients
Sesame prawns:
1/4 cup (4 tbsp) flour
2 egg whites, lightly beaten
2 tbsp soy sauce
3 tbsp fresh white breadcrumbs or panko crumbs
3 tbsp white sesame seeds
2 tbsp black sesame seeds
2 tbsp NOMU Seafood Rub
Vegetable oil, for frying
500g prawns, de-veined, peeled and tail ends left intact
Salad:
200g tatsoi or other Asian greens
100g mung bean sprouts
150g pomegranate seeds
Small bunch baby basil leaves for garnishing (optional)
Miso dressing:
1/4 cup (60ml) peanut oil
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp miso paste
2 tsp finely grated ginger
1 clove garlic, minced
1 tbsp honey
1 shallot, finely chopped
Directions
Start by preparing the miso dressing. Simply place all the ingredients in bowl and mix until well combined, seasoning to taste. Set aside.
To make the batter for the prawns, whisk together the flour, egg whites and soy sauce in a bowl until smooth. Set aside. Place the breadcrumbs, sesame seeds and NOMU Seafood Rub into a blender and pulse until combined. Place the breadcrumb mixture in a shallow bowl and set aside.
Heat the oil in a deep saucepan. Holding the prawns by their tails, dip them carefully into the batter and then roll in the breadcrumbs until well coated. Once the oil is hot enough, fry the prawns in batches until they are crispy and start to rise to the surface. Place the crumbed prawns on kitchen towel to absorb any excess oil.
When ready to serve, combine the tatsoi, mung bean sprouts and the pomegranate rubies and toss through the miso dressing. Place the crispy prawns alongside the tatsoi and mung bean salad, garnishing with a few baby basil leaves before serving.
Ingredients
Sesame prawns:
1/4 cup (4 tbsp) flour
2 egg whites, lightly beaten
2 tbsp soy sauce
3 tbsp fresh white breadcrumbs or panko crumbs
3 tbsp white sesame seeds
2 tbsp black sesame seeds
2 tbsp NOMU Seafood Rub
Vegetable oil, for frying
500g prawns, de-veined, peeled and tail ends left intact
Salad:
200g tatsoi or other Asian greens
100g mung bean sprouts
150g pomegranate seeds
Small bunch baby basil leaves for garnishing (optional)
Miso dressing:
1/4 cup (60ml) peanut oil
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp miso paste
2 tsp finely grated ginger
1 clove garlic, minced
1 tbsp honey
1 shallot, finely chopped
Directions
Start by preparing the miso dressing. Simply place all the ingredients in bowl and mix until well combined, seasoning to taste. Set aside.
To make the batter for the prawns, whisk together the flour, egg whites and soy sauce in a bowl until smooth. Set aside. Place the breadcrumbs, sesame seeds and NOMU Seafood Rub into a blender and pulse until combined. Place the breadcrumb mixture in a shallow bowl and set aside.
Heat the oil in a deep saucepan. Holding the prawns by their tails, dip them carefully into the batter and then roll in the breadcrumbs until well coated. Once the oil is hot enough, fry the prawns in batches until they are crispy and start to rise to the surface. Place the crumbed prawns on kitchen towel to absorb any excess oil.
When ready to serve, combine the tatsoi, mung bean sprouts and the pomegranate rubies and toss through the miso dressing. Place the crispy prawns alongside the tatsoi and mung bean salad, garnishing with a few baby basil leaves before serving.
